Preventing Theft in School Nutrition Programs Continued from page 18
Executive Update
Many schools require students to leave personal items in classrooms or lockers before entering the cafeteria. Partner with school administration to incor- porate food ethics into appropriate curric- ulum areas, helping students understand how theft impacts the quality and variety of meals. Technology and Systems for Loss Prevention Facility Security School nutrition requires robust security: Install digital access systems for food stor- age with limited permissions. Traditional keys risk unauthorized access when lost. Implement surveillance in storage, loading, and cash-handling areas, often integrated with school systems. Secure all storage areas when not actively in use, even during meal preparation. Operational Controls Procurement and Receiving: The person who places orders should not be the same individual verifying deliveries, separate ordering and receiving responsi- bilities among staff members. Conducted surprise audits of deliveries and verified all products against invoices before vendors left the premises. Document any discrep- ancies immediately and communicate with
affecting wages, benefits, and job security. Share basic financial metrics that demon- strate how small losses can compound over time. Management Practices School nutrition directors and managers must consistently enforce anti-theft poli- cies. Establish regular internal audits that examine cash handling, inventory levels, and production records. Schedule periodic meetings with school security personnel to review cafeteria operations, particularly during peak service times. If budget allows, strategically placed security cameras can provide valuable documentation in areas such as loading docks, storage rooms, and cash handling stations. When significant discrepancies arise, engage your district’s Human Resources department early. HR professionals can guide you through proper documenta- tion procedures and ensure all disciplinary actions comply with district policies and employment laws. Student Education and Environment Management Students face unique pressures during meal service, particularly with limited time allo- cations for lunch. Address these challenges through operational adjustments: Implement traffic flow management to reduce serving line congestion. To allevi- ate time pressure, consider adding grab- and-go stations, multiple serving lines, or staggered lunch periods. Establish clear procedures regarding back- packs and outerwear in the serving area.
vendors within 24 hours. Inventory Management:
Conduct weekly inventory counts of high- value items and monthly comprehensive inventories. Track food cost percentages and investigate variances exceeding 2% of
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